SPANISH POTATO OMELETTE

These are delicious eaten hot with green salad but cold leftovers taste great in a sandwich with a dollop of mayonnaise or tomato ketchup. Always use boiled potatoes as the base of the dish but experiment with other ingredients such as spring onions, peas or chopped ham.

Serves 2

• 500g (1 lb) new potatoes, scrubbed
• 2 tablespoons olive oil
• 1 large red pepper, seeded and sliced
• 1 large onion, sliced
• 1 garlic clove, crushed (or use a garlic press)
• 4 eggs, beaten
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried
• Seasoning

Method  

1. Cook the potatoes in boiling water for 10-15 minutes until just tender. Drain and slice.
2. Heat the oil in a small deep frying pan, preferably non-stick, and gently fry the pepper and onions together for about 8 minutes until very soft and lightly browned. Add the sliced potatoes and the garlic and cook for a further 5 minutes, stirring.
3. Beat together the eggs, milk, parsley and seasoning. Pour over the vegetables, turn down the heat to the lowest setting and cook gently for 5-8 minutes until the mixture is almost completely set.
4. Use a fish slice to carefully turn the tortilla over or if it’s a little tricky, place a plate over the pan, invert the omelette onto the plate and then slide it back into the pan. Cook for a further 2 or 3 minutes until the under-side is golden brown. Cut into wedges and serve.